Winter Salad with Buttermilk Dressing

Name: Winter Salad with Buttermilk Dressing
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 1 egg yolk; 1 ⁄ 2 cup plus 2 tbsp. grapeseed oil; 1 ⁄ 4 cup buttermilk; 1 ⁄ 4 cup crème fraîche; 2 tbsp. minced shallot; 1 1 ⁄ 2 tbsp. fresh lemon juice; Kosher salt and freshly ground black pepper, to taste; 1 lb. mixed green lettuces; 3 ⁄ 4 cup walnuts, toasted; 1 tart apple, thinly sliced; 1 raw medium beet, very thinly sliced

Serves
serves 2-4

ANDRÉ BARANOWSKI

Chef Suzanne Goin reinvents the Waldorf salad in this appetizer.

Ingredients

1 egg yolk
¹⁄₂ cup plus 2 tbsp. grapeseed oil
¹⁄₄ cup buttermilk
¹⁄₄ cup crème fraîche
2 tbsp. minced shallot
1 ¹⁄₂ tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
1 lb. mixed green lettuces
³⁄₄ cup walnuts, toasted
1 tart apple, thinly sliced
1 raw medium beet, very thinly sliced

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Instructions

Step 1

Put yolk into a bowl and, whisking, drizzle in oil. Stir in buttermilk, crème fraîche, shallots, and lemon juice. Season dressing with salt and pepper.

Step 2

Toss lettuces in a bowl with three-fourths of dressing; season with salt and pepper. Divide salad between plates. Garnish with nuts, apples, and beets; drizzle with dressing.

Put yolk into a bowl and, whisking, drizzle in oil. Stir in buttermilk, crème fraîche, shallots, and lemon juice. Season dressing with salt and pepper.
Toss lettuces in a bowl with three-fourths of dressing; season with salt and pepper. Divide salad between plates. Garnish with nuts, apples, and beets; drizzle with dressing.